Roasted Eggplant and Potatoes with Ranch Seasoning

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Sneak Peek: Love eggplant but not sure how to cook it? Try this easy recipe for roasted eggplant and potatoes with zucchini, onions, and mushrooms. A sprinkle of ranch dressing mix brings out incredible flavor with minimal effort. Perfect for picky eaters and veggie lovers alike!

roasted eggplant and potatoes with zucchini and mushrooms garnished with parsley and red peppersPin

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Love eggplant but can’t get your family on board? This recipe might just change their minds! It’s one of our all-time favorites—no goopy casseroles or greasy dishes here.

Shoutout to my daughter-in-law Amanda for sharing this gem from Art Smith’s Kitchen Life Cookbook(paid link) The first time I tried it, I didn’t even realize I was eating eggplant, and the secret seasoning? A simple packet of dry Ranch dressing mix. Delicious and easy—what’s not to love?

What Makes This Recipe a Winner

  1. Introduces eggplant in a simple, flavorful way.
  2. Roasting enhances each vegetable’s natural sweetness.
  3. Ranch seasoning makes it quick and foolproof.
  4. Great for family meals—everyone can pick their favorite veggies.

Happy Cooks Speak Up

“This was simple, quick and tasty as all get out. We loved it, and have added it to our rotation. Thank you so much for sharing!”JIM

Ingredients and Substitutions

ingredients needed for this recipePin
  • EGGPLANT (AKA Aubergine):
    • Small, firm eggplants with skin on for texture.
    • Peel if preferred.
    • No soaking is required.
  • POTATOES:
    • Yukon Gold-first choice
    • Red-skinned small waxy potatoes–no peeling needed.
    • Russets work too.
  • RANCH DRESSING MIX (Envelope):
  • ZUCCHINI:
    • Fresh, firm, and not oversized.
    • No reason to peel.
    • Skip yellow squash
  • ONION:
    • White or yellow works best.
  • MUSHROOMS:
    • Fresh button mushrooms, quartered for better roasting.
    • Use canned only if desperate.
  • RED PEPPER:
    • Adds color and sweetness.
    • Sub with orange or yellow peppers.

roasted eggplant and potatoesPin
Old picture when this post was originally published.

How To Make Roasted Eggplant and Potatoes

spraying cut potatoes before bakingPin
Cut scrubbed potatoes into 1-inch cubes. Spray with oil. This sprayer only sprays ¼ teaspoon with each squirt, so it’s hard to overdo it.
sprinkling with dried salad dressing mixPin
Sprinkle half a package of dried salad dressing (we like ranch) over the potatoes and stir.
distributing potatoes on a prepared baking sheetPin
Distribute evenly on a baking sheet covered with foil or a silicone mat. Bake in a 450˚F (230˚C) oven for 10 minutes.
mixing oil into the remaining vegetables.Pin
Meanwhile, cut up the eggplant, zucchini, mushrooms, yellow onions, and red peppers. Place in a large mixing bowl and spray with oil. Stir well.
sprinkling the other half of the packet over the vegetablesPin
Sprinkle the remaining dry salad dressing over the vegetables and stir to coat.
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Add to the tray of potatoes, arrange in a single layer, and continue baking until browned and fork tender. Stir occasionally to help everything brown evenly. Season with a few grinds of freshly ground pepper, if desired.
Ready to serve eggplant and potatoesPin
Serve immediately.

FAQ

  • Is aubergine the same as eggplant?
    • Yes, they are the same vegetable.
  • Do I need to peel the eggplant?
  • Should I remove the seeds?
    • Only if the eggplant is overly ripe with large seeds.
  • Can I make this ahead?
    • Prep and chop veggies earlier but roast just before serving.

Pro Tips

  • Stir veggies occasionally for even browning.
  • For a spicy kick, add crushed red pepper or smoked paprika. Try adding some garlic cloves along with the onions. Add more seasonings such as dried or fresh oregano, basil, or rosemary. Sprinkle with a few drops of rooster sauce or Tabasco. Toss fresh Parmesan, shredded mozzarella, or chopped scallions over the top before serving.
  • Use a sprayer to control oil—each spray is about ¼ teaspoon.

Parting Thoughts: I hope the people you feed enjoy this recipe as much as we do. Don’t forget to put the ketchup, ranch dressing, or Mayochup on the table for a dip.

Let me know how it turns out—your feedback helps improve the recipe for everyone!

If you have true eggplant fans at your table, check out more of my eggplant recipes, including Satisfying Ratatouille Soup with Mini-Meatballs (+Video), Corn and Eggplant Vegetable Medley, and Spicy Eggplant Recipe with Green Chiles


Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!

Roasted eggplant and potatoes on a plate for servingPin
Yield: 5 servings

Roasted Eggplant and Potatoes Recipe

Roasted eggplant, zucchini, potatoes, and mushrooms are seasoned with Ranch dressing mix and olive oil, then roasted to perfection.
5 from 12 votes
PRINT RECIPE PIN RECIPE

Video

Prep time: 35 minutes
Cook time: 45 minutes
Total time: 1 hour 20 minutes

Ingredients
 

  • 3 (639 g) medium potatoes, unpeeled, 1-inch chunks
  • Olive oil spray
  • 0.7 oz packet dried Ranch salad dressing mix
  • 1 (458 g) small eggplant-1-inch cubes (peeling is optional)
  • 2 (392 g) medium zucchini, unpeeled, 1-inch cubes
  • ½ (55 g) yellow onion, thin wedges
  • 5 ounces (141 g) mushrooms, quartered
  • 1 tablespoon red bell peppers, finely chopped
  • ¼ teaspoon freshly ground pepper

Instructions

Preheat Oven

  • Set your oven to 425˚ F.
  • Line a baking sheet with a silicone baking mat or aluminum foil. Spray lightly with Olive oil spray or vegetable oil spray.

Prepare Potatoes

  • Toss 3 (639 g) medium potatoes, unpeeled, 1-inch chunks into a large bowl with a light spray of olive oil. Toss to coat all pieces lightly.
    Sprinkle half of the 0.7 oz packet dried Ranch salad dressing mix over the potatoes and toss to coat.
    Spread on a prepared baking sheet and roast for 10 minutes.

Prepare Remaining Vegetables

  • Place 1 (458 g) small eggplant-1-inch cubes (peeling is optional), 2 (392 g) medium zucchini, unpeeled, 1-inch cubes, 1/2 (55 g) yellow onion, thin wedges , 5 ounces (141 g) mushrooms, quartered, and 1 tablespoon red bell peppers, finely chopped into a large bowl and spray with oil. Toss with the remaining dry salad dressing.

Combine and Roast

  • Add the vegetables to the baking sheet with the potatoes. Stir gently to mix. Continue roasting vegetables until they are fork-tender and lightly browned, about 30-40 minutes.
  • Season with ¼ teaspoon freshly ground pepper. Serve immediately. Sprinkle with chopped fresh parsley or basil, if desired.

Notes

Pro Tips

  • Stir veggies occasionally for even browning.
  • For a spicy kick, add crushed red pepper or smoked paprika. Try adding some garlic cloves along with the onions. Add more seasonings such as dried or fresh oregano, basil, or rosemary. Sprinkle with a few drops of rooster sauce or Tabasco. Toss fresh Parmesan, shredded mozzarella, or chopped scallions over the top before serving.
  • Use a sprayer to control oil—each spray is about ¼ teaspoon.

Nutrition

Serving: 1 | Calories: 154kcal | Carbohydrates: 33g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 498mg | Potassium: 1063mg | Fiber: 7g | Sugar: 7g | Vitamin A: 239IU | Vitamin C: 45mg | Calcium: 40mg | Iron: 2mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

5-Star Ratings Are My Favorite!Help others find this recipe in search results on the web.
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4.84 from 12 votes (11 ratings without comment)

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Recipe Rating




6 Comments

  1. 5 stars
    Hi Paula,

    This was simple, quick and tasty as all get out. We loved it, and have added it to our rotation. Thank you so much for sharing!
    Jim

    1. Hi Jim,

      I couldn’t agree more. Thank you for the 5-star rating.

  2. Thanks for the nice post! You are the one that inspires me to try out new dishes!

  3. Christine @ Fresh Local and Best says:

    That is a great tip to toss the eggplant in salt, and drain. I often forget and this step, but I will be sure to try it the next time.

  4. Roasted veggies are a favorite of our family. I have never tried them with a salad dressing mix, but I will now. I usually sprinkle them with basalmic vinegar and olive oil.
    Mimi

  5. I have had this wonderful vegie dish a time or two at my daughter’s house. (Amanda)
    It is awesome and something everyone seems to like. Thanks for sharing girls. Romaine, I know what you mean about the cool dishes. I have started looking for some myself. You both bring such joy to cooking.